Greek
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Greek
Pan-Seared Tofu Toast
Our tested Pan-Seared Tofu Toast: herby, generous, and balanced with feta and dill. Serves 6...
Greek · Dessert
Olive and caper Lentil Tart
Our tested Smoked Lentil Tart: sun-drenched, generous, and balanced with olive and caper. Serves 6 people with plenty to go around.
Free to cook
Method
How to cook it
Prep everything first: chop the aromatics, measure the olive and caper elements, and pat the lentil dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Add the dried lentils and smoke until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the greek yoghurt and the rest of the olive and caper flavours, letting them cook out for a minute until fragrant.
Add the cherry tomatoes along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Finish with the topping and serve while hot.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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